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Angie Mar

Biography

Chef Angie Mar has spent most of her life around the world of food. A native of Seattle, Washington, she comes from a family of food lovers and restaurateurs.

Angie had the privilege of getting her training in some of New York City’s renowned kitchens, including Andrew Tarlow’s lauded Brooklyn restaurants Reynard, Diner, and Marlow & Sons, as well as The Spotted Pig. She is now the owner and executive chef at The Beatrice Inn, re-opening the doors in September 2016 with a fresh perspective and a celebrated new menu.

Chef Angie Mar has spent most of her life around the world of food. A native of Seattle, Washington, she comes from a family of food lovers and restaurateurs.

Angie had the privilege of getting her training in some of New York City’s renowned kitchens, including Andrew Tarlow’s lauded Brooklyn restaurants Reynard, Diner, and Marlow & Sons, as well as The Spotted Pig. She is now the owner and executive chef at The Beatrice Inn, re-opening the doors in September 2016 with a fresh perspective and a celebrated new menu.

Under Angie’s guidance and vision, The Beatrice has become one of the most coveted reservations in the city, known for its meat forward menu and show-stopping presentations. Her signature dry aging techniques are widely regarded as some of the best in the city, her game meats are an international hit and her Butcher’s Blocks are a meat lovers dream.

The Beatrice Inn and Angie Mar continue to gain momentum and praise in the food community. Pete Wells awarded the restaurant an impressive 2-star review for the New York Times, calling it “One of the most celebratory restaurants in the city” and “a place to go when you want to celebrate your life as an animal.” Angie was named “Chef of the Year 2016” by Thrillist and most recently, she was chosen as one of Food & Wine’s Best New Chefs for 2017; the only chef from New York selected to receive this honor.

What is your favorite NYC restaurant? And what is your go-to dish?
xian famous foods for hand pulled noodles with oxtails.
What is your ultimate meal?
my untilmate meal would probably be an aged rib eye, some langoustines, and all of the champagne
What three things are always in your pantry?
tinned anchovies, cavateppi, champagne
If you weren't a chef, what would you be?
A food writer! I can’t imagine my life without food in my profession.
If you could cook with anyone, who would that be?
escoffier
What’s your favorite NYCWFF memory?
last years 10 year anniversary at the Beatrice, cooking with my dear friend Patti Jackson and auctioning off veal bones for charity.